Stir-Fried Pumpkin with Eggs (ผัดฟักทองใส่ไข่)

            It is fall season and pumpkin time! In the United States, orange pumpkins are decorated in every single house to celebrate the fall holidays of Halloween and Thanksgiving. There are also many delicious recipes for pumpkins such as pies, breads or soups. For instance, many Americans include pumpkin pie in to their Thanksgiving desserts as well. 

According to the history.com, carving pumpkins into jack-o'lanterns is a popular Halloween tradition that originated hundreds of years ago in Ireland. 

http://halloweenpumpkindesigns.com/wp-content/uploads/2016/10/Jack-O-Lantern-Images.jpg

To me pumpkin is one of my favorite Thai dishes, which reminds me about my childhood that my grandmother always made a delicious stir-fried pumpkin with eggs. She also added dried shrimp to create a savory dish and I have been in love with it ever since and still have been making it very often.

There are many types of squash to use but I prefer a Kabocha, which is a type of winter squash. It has a sweet flavor, moist, and fluffy texture that is perfect for this savory dish.

This simple recipe will not disappointed anyone who is a pumpkin lover like me.

Stir-Fried Pumpkin with Eggs

Ingredients:

A half of Kabocha Squash, seeded, peeled, and cut into cubes 

3 garlic cloves, peeled, minced

3 eggs, beaten

1 tablespoon soy sauce

1 teaspoon fish sauce

1 teaspoons sugar

pinch of salt

pinch of black and white pepper

1 cup water 

3 tablespoons canola or vegetable oil

Directions

    Cut pumpkin into a half, quarters, and use a spoon to scrape off the seeds. Cut the pumpkin into wedges, and cut about 1” cube and peel the skin off and wash them
    Heat 2 tablespoons oil in a pan over the medium-heat and add mined garlic and stir until light golden brown.
    Add the pumpkin and water into the pan along with soy and fish sauce and mix well and cover it about 5 minutes. Stir and check until soften about 10 minutes.
    Move pumpkin to the side of the wok and add oil and beaten eggs and wait until cooked and make like scrambled eggs, add salt, pepper, sugar , and stir well. Check the seasonings. This dish should have sweet and salty taste. 
    Serve immediately I prefer with cooked jasmine rice and Thai chilies and fish sauce: Prik-Nam-Pla (พริกน้ำปลา). Enjoy ka!